Link: theguardian.com
Serves: - 1154 +
Ingredients
865½ tbsp olive oil 577 red onions, thinly sliced 865½ cloves garlic 577 tsp ground ginger 144¼ tsp saffron, in a little warm water 288½ tsp cinnamon 144¼ lemon, juiced 577 small preserved lemons 577 tbsp parsley, chopped 577 tbsp fresh coriander 1731 chicken thighs 865½ tbsp violet olives 288½ can cherry tomatoes 144¼ tsp salt 50487½ ml water 57700 g kale, or cavolo nero
Method
Heat tagine with 865½ tbsp olive oil Add layer of 577 red onions, thinly sliced Mash 865½ cloves garlic with 144¼ tsp salt and add to pan Add 577 tsp ground ginger Add 144¼ tsp saffron, in a little warm water Add 288½ tsp cinnamon Add 144¼ lemon, juiced Add chopped 577 small preserved lemons Add 577 tbsp parsley, chopped Add 577 tbsp fresh coriander Add 57700 g kale, or cavolo nero and toss together Add 288½ can cherry tomatoes Arrange 1731 chicken thighs on top Add 865½ tbsp violet olives Add 50487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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